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10-05-2015 11:38 PM

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  • Posted in thread: Black IPA Attempt on 10-05-2015 at 11:27 PM
    BUT, take that pound of Carafa III and split it. Mash half a pound for the length of the mash,
    and put the last half in with 10-5 min left to achieve that dark color without over doing it on
    the roast...

  • Posted in thread: OKT Fest Ale on 10-05-2015 at 11:10 PM
    Sorry, I haven't been logging on regularly, didn't mean to ignore your question.So beers can be
    broken into 2 major categories, ales and lagers. Ale yeast ferments at the top and at temps at
    approx 60...

  • Posted in thread: OKT Fest Ale on 09-19-2015 at 12:43 AM
    It's popular each year I've made it. However, I've switched over to AG/PM so have adapted the
    recipe accordingly. Also, this year I'm actually lagering it for the first time. My brew-buddy
    and I brewe...

  • Posted in thread: Honey and Sanitation on 01-20-2015 at 07:13 PM
    In my experience, option 3 is just fine. And there are plenty of us who have made mead without
    ever boiling or even pasteurizing. However, do whatever you are comfortable with. Option 1 and
    2 are fine...

  • Posted in thread: OG complication on 01-08-2015 at 09:45 PM
    I'm not an expert, but I think I understand the basics of gravity-math. Here it goes...We
    normally express gravity as 1.000 with 3 decimal places. Starting with that, get rid of the "1"
    and keep only ...

  • Posted in thread: Smash idea. Good/bad? on 01-08-2015 at 12:54 PM
    I've been thinking about doing the same SMaSH! Let us know how it turns out!

  • Posted in thread: New Potential Brewer Here! on 01-06-2015 at 07:53 PM
    Oh, and I forgot to comment on the kit you've found... kh54s10 makes some good points. However,
    let me emphasize this: "BUY STARSAN." New brewers often think they can use cleaner in lieu of

  • Posted in thread: New Potential Brewer Here! on 01-06-2015 at 07:47 PM
    Yeast is the temperature sensitive part of brewing, and different yeasts like different
    temperatures. There are many yeast strains that are perfectly happy fermenting in the low 60's
    (including a yeas...

  • Posted in thread: HELP! Mission Statement (1st draft) for my upcoming homebrew equipment company. on 01-06-2015 at 04:59 PM
    Here are some thoughts on the mission statement (not about your product, company, website,
    etc):Don't use the first person singular. You hope that your company may grow one day, and when
    you do you do...

  • Posted in thread: English IPA on 01-05-2015 at 09:58 PM
    In general, here's what hops add to a beer based on when they're added:~60 minutes - add
    bitterness, minor flavor, little to no aroma5-20 minutes -add flavor, some bitterness, some
    aromaAt flameout / ...

JRBrewer on Untappd Planned - GP/Mosaic SMaSH Fermenting - Ned's Red (Flanders Red Ale), Saison Graf, Tangerine Mead Bottled - Belgian Tripel, Belgo Graf, Saison (split batch with brett), Black 13 (Graf Porter), Old Style Amer. Cream Ale, Amber Graf, Wheat Graf, Bannockburn Wee Heavy, Berry Mead

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